The fruit also contains an enzyme called papain, which breaks down proteins. That is one reason papaya has traditionally been used in meat tenderizers and digestive preparations.
Papaya’s orange color comes partly from carotenoid pigments.
Rather than treating those nutrients like medicine, think of papaya as one more colorful fruit to rotate into a varied diet.
Berries one day, oranges another, papaya the next.
That kind of variety is much more useful than depending on one “miracle fruit.”
What Do Papaya Seeds Taste Like?
If you’ve always thrown the seeds away, their flavor may surprise you.
They are not sweet.
Fresh papaya seeds taste pungent, bitter, and peppery.
Some people compare them to black pepper, mustard, or horseradish.
Because the flavor is strong, a tiny amount can add character to salad dressing or savory sauces.
This is a culinary use, not an invitation to eat spoonfuls of seeds every morning.
